Batekaa Vadaa (Spicy fried potato balls)

5 large batekaa (potatoes), boiled, peeled & diced

¼ cup draaksh (raisins), soaked in warm water for ½ hour

1 teaspoon aadu (ginger), grated

2 teaspoon lilu marchu (green chili), minced

2 teaspoon saaker (sugar)

1 ½ teaspoon mithu (salt)

1 tablespoon limbu (lemon juice)

½ teaspoon garam masaalaa

4 cloves lasan (garlic), finely chopped

¼ cup kaju (cashew nuts), broken up

1/8 teaspoon hing (asafetida)

some kothmari (cilantro), optional

some naariyel (coconut meat), grated, optional

1 cup chanaa no lot (chickpea flour)

½ teaspoon mithu (salt)

½ teaspoon marchu (cayenne pepper)

¼ teaspoon hardar (turmeric)

1/8 teaspoon hing (asafetida)

1 teaspoon baking soda

some pani (water)

some oil, for deep frying

1. In a large bowl, mash the potatoes, mixing in the ginger, green chilies, sugar, salt, lemon juice, garam masaalaa, garlic, cashew nuts & asafetida. Also add in the cilantro & coconut.

2. Roll into 1” balls.

3. Make some batter by mixing the chickpea flour, salt, cayenne pepper, turmeric, asafetida & baking soda. Add just enough water to make a thin batter.

4. Heat oil in a frying pan. Fry the balls in batches, until they turn orange. Remove with a slotted spoon to a plate lined with paper towels to catch the excess oil.

5. Serve them with either date chutni, lili chutni or simply, some ketchup.

Note: If the batter doesn’t stay on after frying, it’s too runny. Add flour to thicken.

Source: Kokila

Makes: 48 balls